Stir in ginger, cumin, and cinnamon, and cook, stirring, for 1-2 minutes.

Stir in peanut butter, until the peanut butter has melted and starts to coat the veggies.

Then add in the sweet potatoes, kidney beans, and tomatoes.

Add the vegetable stock and bing to a boil, then reduce heat to low and simmer until sweet potatoes are soft. This usually takes 30 minutes. Add more salt if needed, and if you would like the stew thinner add a ½ cup of broth extra at a time until desired consistency.

Serve over rice and garnish with peanuts, chopped cilantro and lime wedges.

Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/vegan-sweet-potato-peanut-stew/